Chicken Zoodle Soup
This healthier take on an old favourite is the perfect winter warmer. Make a batch to take to work for the week or enjoy as a light dinner.
- Time
- 25 minutes
- Serves
- 4
- Calories
- 277
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 large carrot, diced
- 1 large stalk of celery, thinly sliced
- 400g chicken breast, thinly sliced
- 6 cups of chicken Stock
- 1 x 400g tin chickpeas, drained and rinsed
- 1/4 cup mixed herbs (parsley/thyme/chives etc)
- 200g zucchini, cut lengthways on a mandolin to make noodles
Method
- Heat oil in a deep saucepan over medium heat. Add onion and cook until it begins to soften. Add carrot and celery and cook for a further 3 minutes.
- Stir through the chicken and cook until it begins to brown.
- Add stock and chickpeas to the pan. Cover and bring to the boil, reduce heat and simmer for 15 minutes.
- Stir through herbs and season to taste.